Mixed Vegetables with Fried Chickpeas Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 26.8 mg | (223 %) | ||
| Vitamin K | 41.6 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 363 mg | (9 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams chickpeas (canned)
- 1 onion
- 4 garlic cloves
- 1 bunch Chives
- 1 bunch parsley
- salt (pepper)
- 1 tsp Cumin
- ½ tsp Turmeric
- ½ Tbsp cilantro
- 2 Tbsps Pastry flour
- 600 grams mixed Vegetables (carrots, fennel, leeks, aubergines, peppers, zucchini, tomatoes)
- 1 onion
- 4 sprigs thyme
- ¼ l sunflower oil
- ⅛ l Vegetable broth (from a jar)
Preparation steps
Peel onion and garlic cloves. Cut onion into quarters. Drain chickpeas and puree with onion and 2 cloves of garlic in a blender. Rinse parsley and chives and chop finely, combine with chickpeas and ground spices. Add flour and knead until firm dough forms. Cover and let rest.
Rinse and dry vegetables. Cut carrots into sticks. Halve fennel, core and cut into strips. Cut leeks into pieces and divide broccoli into florets. Slice eggplant and zucchini. Cut pepper and tomato into cubes. Peel onion and cut into rings. Rinse thyme and shake dry. Place vegetables with remaining garlic cloves, thyme and 1 tablespoon of oil into a large pot, add vegetable stock. Bring to a boil and simmer on low heat for 12 minutes.
Make balls our of chickpeas mixture with moistened hands. Heat remaining oil in a saucepan and cook balls for 4 minutes on all sides. Drain on paper towel and keep warm. Arrange vegetables and chickpeas balls on plates and serve.
